Nutritional and sensory attributes of biscuits enriched with buckwheat
Buckwheat is a promising food ingredient for the manufacture of different bakery foods because of its abundance of nutrients with health advantages, its gluten-free nature, and different polyphenol ingredients. In this study, buckwheat enriched biscuits (BEB) were formulated by blending wheat flour...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154322001272 |
| _version_ | 1811292014269956096 |
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| author | Tasnim Farzana Fahiza Bisrat Hossain Md Jaynal Abedin Sadia Afrin Shaikh Shahinur Rahman |
| author_facet | Tasnim Farzana Fahiza Bisrat Hossain Md Jaynal Abedin Sadia Afrin Shaikh Shahinur Rahman |
| author_sort | Tasnim Farzana |
| collection | DOAJ |
| description | Buckwheat is a promising food ingredient for the manufacture of different bakery foods because of its abundance of nutrients with health advantages, its gluten-free nature, and different polyphenol ingredients. In this study, buckwheat enriched biscuits (BEB) were formulated by blending wheat flour with buckwheat flour (BF) at the ratios of 100:0 (Control Biscuit), 90:10 (BEB-10), 80:20 (BEB-20), 70:30 (BEB-30), and 60:40 (BEB-40), and their nutrient, sensory, and microbiological analyses were investigated. The increment of buckwheat flour in formulated biscuits led to an increase in the mean protein, fat, fiber, and ash content, except carbohydrate. The iron, potassium, and zinc contents of the biscuits were also increased with the addition of buckwheat flour (BF). In terms of sensory evaluation, the overall acceptable scores for control biscuit (CB) and BEB-10, BEB-20, BEB-30, and BEB-40 were 7.56, 7.02, 6.98, 6.86, and 5.94, respectively. Therefore, BEB developed with up to 30% BF showed improved nutritional quality with acceptable sensory attributes. This study also concluded that BEB is microbiologically acceptable for up to six months. |
| first_indexed | 2024-04-13T04:39:01Z |
| format | Article |
| id | doaj.art-b7d77560900d4d3083b8ff1025f8cb15 |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-04-13T04:39:01Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-b7d77560900d4d3083b8ff1025f8cb152022-12-22T03:02:05ZengElsevierJournal of Agriculture and Food Research2666-15432022-12-0110100394Nutritional and sensory attributes of biscuits enriched with buckwheatTasnim Farzana0Fahiza Bisrat Hossain1Md Jaynal Abedin2Sadia Afrin3Shaikh Shahinur Rahman4Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh; Corresponding author.Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, BangladeshInstitute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, BangladeshInstitute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, BangladeshDepartment of Applied Nutrition and Food Technology, Islamic University, Kushtia, BangladeshBuckwheat is a promising food ingredient for the manufacture of different bakery foods because of its abundance of nutrients with health advantages, its gluten-free nature, and different polyphenol ingredients. In this study, buckwheat enriched biscuits (BEB) were formulated by blending wheat flour with buckwheat flour (BF) at the ratios of 100:0 (Control Biscuit), 90:10 (BEB-10), 80:20 (BEB-20), 70:30 (BEB-30), and 60:40 (BEB-40), and their nutrient, sensory, and microbiological analyses were investigated. The increment of buckwheat flour in formulated biscuits led to an increase in the mean protein, fat, fiber, and ash content, except carbohydrate. The iron, potassium, and zinc contents of the biscuits were also increased with the addition of buckwheat flour (BF). In terms of sensory evaluation, the overall acceptable scores for control biscuit (CB) and BEB-10, BEB-20, BEB-30, and BEB-40 were 7.56, 7.02, 6.98, 6.86, and 5.94, respectively. Therefore, BEB developed with up to 30% BF showed improved nutritional quality with acceptable sensory attributes. This study also concluded that BEB is microbiologically acceptable for up to six months.http://www.sciencedirect.com/science/article/pii/S2666154322001272BuckwheatBiscuitNutritionalMicrobialSensory evaluation |
| spellingShingle | Tasnim Farzana Fahiza Bisrat Hossain Md Jaynal Abedin Sadia Afrin Shaikh Shahinur Rahman Nutritional and sensory attributes of biscuits enriched with buckwheat Journal of Agriculture and Food Research Buckwheat Biscuit Nutritional Microbial Sensory evaluation |
| title | Nutritional and sensory attributes of biscuits enriched with buckwheat |
| title_full | Nutritional and sensory attributes of biscuits enriched with buckwheat |
| title_fullStr | Nutritional and sensory attributes of biscuits enriched with buckwheat |
| title_full_unstemmed | Nutritional and sensory attributes of biscuits enriched with buckwheat |
| title_short | Nutritional and sensory attributes of biscuits enriched with buckwheat |
| title_sort | nutritional and sensory attributes of biscuits enriched with buckwheat |
| topic | Buckwheat Biscuit Nutritional Microbial Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2666154322001272 |
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